Rum Cake

It’s December and Christmas is just around the corner, I am SO excited and love the time leading up to the big day. This cake is so spongy, moist and delicious, just so so good. You can definitely taste the sweet rum flavours in this. If you’d like it to be a bit more boozy add a few splashes more. Fabulously served with a hot cup of tea.

Ingredients:

• 120g self raising flour
• 120g caster sugar
• 120g butter
• 2 large eggs
• 1tsp vanilla extract
• 1tsp baking powder

Syrup

• 3 dessert spoons of rum (I used Captain Morgan’s spiced rum)
• 1 tsp caster sugar.

Icing:

• 125g icing sugar (plus extra for dusting)
• 2 dessert spoons of milk
• 1 dessert spoon of rum
• a splash of vanilla extract
• sprinkles (optional)

Method:

1. Preheat the oven to Gas Mark 4.
2. In a bowl add all the ingredients. Using a hand whisk combine the cake mixture to make a batter. 
3. Line a 9 inch circular baking tin with baking parchment and pour in the cake mixture.
4. Bake in the oven for 25-30 minutes. Whilst in the oven make the syrup by combining the caster sugar and rum, then leave to one side. Using a knife or skewer check if the cake is cooked if the utensil comes out clean then remove from the oven.
5. Use a toothpick to gently pierce holes at the top of the cake while it is hot. Then pour over the rum syrup, making sure it has covered all of the cake. Leave to absorb the juiciness and cool.
6. Once the cake has cooled, flip it upside down. 
7. In another bowl combine all the ingredients from the icing list (but the sprinkles) thoroughly. Then evenly pour and spread this over the cake. You’ll find that this is a thinner kind of icing. Then leave the sponge to absorb this sweet concoction. 
8. When the icing has soaked in but not dried, decorate with your choice of sprinkles. I’ve gone for a more Christmassy looking cake, hence the holly and the festive colours but go to town and make that cake look cute and pretty.
9. Finally, dust over with some icing sugar.

Enjoy 🙂

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My First Bundt Cake!

I’ve never really had a massive sweet tooth, I am definitely a more savoury kind of girl; as I’m sure you’ve seen from my recipes they are more focused on more ‘main meals’ rather than sweets and desserts. To be honest, I don’t think I am very good at the whole ‘baking thing’, but hey, I do actually quite enjoy it and am willing to give it a go.

I was gifted a bundt tin a while ago now and hadn’t got round to using it. Of course, during this weird lockdown time I thought I’d do some experimenting and give it a whirl. For my first bundt cake bake I was quite proud of myself, it turned out better than I thought it would. I attempted to make a spiced bundt cake that consisted of ginger, cinnamon, allspice and nutmeg-  delish, I know. There is definitely room for improvement though, I found that the spices were not as prominent as I’d’ve liked, the texture was soft but not as light (hence the icing to give it some added moisture) and the mixture rose a lot more than I thought it would; perhaps too much cake mix or baking powder. Considering the tin I have is smaller than the ‘standard’ sized bundt tins, the end result was bigger than I expected.

Now that I have given it a go I am slightly more confident to try again and to also try other bakes.

Hope you’re having a lovely friday 🙂

Carla x

The Cake and Bake Show. Excel, London.